Description
Pumpkin pie steel cut oatmeal is a cozy and nourishing breakfast that combines creamy oats with pumpkin puree, warm spices, raisins, and maple syrup. Topped with toasted pecans, this hearty fall-inspired dish is high in fiber and protein, naturally sweetened, and perfect for meal prep or chilly mornings.
Ingredients
2 ¼ cups water or milk of choice (plus more if needed)
1 cup steel cut oats
¼ cup chia seeds
¾ cup canned pumpkin (not pumpkin pie filling)
¼ cup raisins
1 ½ teaspoons pumpkin pie spice
1–2 tablespoons pure maple syrup (to taste)
Pinch of salt
1 cup raw pecans, toasted
Optional toppings: plain Greek or coconut yogurt, nut butter, pumpkin seeds, maple syrup, extra spices
Instructions
- Preheat oven to 350°F (175°C).
- In a large pot, bring water or milk to a boil.
- Add oats and chia seeds, stirring well. Reduce heat to a simmer.
- Stir in pumpkin, raisins, pumpkin pie spice, maple syrup, and salt. Simmer about 20 minutes, stirring often, until liquid is absorbed. Add more liquid if needed.
- While oats cook, spread pecans on a baking sheet and toast for 7 minutes until fragrant. Watch closely.
- Let oatmeal rest 5 minutes to thicken.
- Spoon into bowls and top with toasted pecans and desired toppings.
Notes
- Use coconut milk or oat milk for a creamier version.
- Stir in protein powder or Greek yogurt for added protein.
- Replace pecans with pumpkin seeds or sunflower seeds for a nut-free version.
- Make overnight oats by soaking oats and chia seeds with pumpkin mixture overnight.
- Add diced apples, pears, or cranberries while cooking for extra fruit flavor.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 10g
- Sodium: 110mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
